Step 1

Preheat oven to 350 degrees F. Spray a 5x9 loaf pan or mini loaf pans with baking spray and then line with parchment paper. I like to make 'slings' to make it easy to remove the bread from the pan.

Step 2

In a large bowl, whisk together the pumpkin puree, granulated sugar, begetable oil, and lightly beaten eggs until smooth and incorporated. In another medium bowl, combine the flour, baking powder, baking soda, salt, and spices. Whisk or stir until combined. Add the dry ingredients to the wet ingredients and mix together until just incorporated. I use a whisk which helps to keep the mixing to a minimum. Scoop the batter into prepared pan/s and spread out slightly.

Step 3

Bake a large loaf for 55 to 70 minutes or smaller loaves for 40 to 45 minutes. Cool in the pan for 5 to 10 minutes and then remove to a cooling rack until completely cool.

Step 4

Pumpkin bread keeps well at room temperature for several days when wrapped in cling film. To freeze, double wrap the bread and freeze for up to 3 months.